Green Goddess Potato Salad
- Serves
- 4 people
Ingredients
To finish
Method
- Preheat the oven to 220°C fan bake and line two large baking trays with baking paper.
- Place the potatoes in a large pot, cover with cold water and bring to the boil. Cook for 15–20 minutes, or until completely tender when pierced with a knife.
- Drain thoroughly and leave to steam dry for 5 minutes.
- Divide the potatoes between the prepared trays, leaving plenty of room around each one.
- Use the base of a sturdy glass or mug to squash each potato until roughly 1–2 cm thick.
- Drizzle the smashed potatoes with the olive oil, then sprinkle over the Sanders or Baple Macon seasoning.
- Roast for 35–45 minutes, rotating the trays halfway through, until deeply golden and crispy around the edges.
- Place the frozen peas in a bowl and cover with boiling water. Leave for 2 minutes, then drain and rinse under cold water.
- To make the dressing, stir together the Goodness Gracious, lemon juice, sour cream and Man Grind until smooth and pourable.
- Arrange the crispy potatoes over a large platter and spoon over about half of the Goodness Gracious dressing.
- Scatter over the peas, cucumber, radishes, spring onions, dill, parsley and mint.
- Drizzle over the remaining dressing, then finish with the Parmesan and toasted seeds.
- Serve while the potatoes are still warm and crunchy, with lemon wedges on the side.
https://pepperandme.co.nz/blogs/recipes/green-goddess-potato-salad-2
